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Pumpkin Cake With Caramel Sauce Recipe
|All purpose flour||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Canned solid pack pumpkin||16 Ounce (1 Can)|
|Vegetable oil||1 Cup (16 tbs)|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||3 Tablespoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 6568 Calories from Fat 2389
% Daily Value*
Total Fat 270 g415.9%
Saturated Fat 52.7 g263.3%
Trans Fat 0 g
Cholesterol 910.4 mg
Sodium 4369.7 mg182.1%
Total Carbohydrates 1007 g335.5%
Dietary Fiber 27.5 g109.9%
Sugars 747.9 g
Protein 62 g124%
Vitamin A 1447.3% Vitamin C 32.6%
Calcium 67.1% Iron 150.6%
*Based on a 2000 Calorie diet
In another bowl, beat eggs, pumpkin and oil until smooth; add to the dry ingredients.
Mix until well blended, about 1 minute.
Pour into a greased 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 35-40 minutes or until a wooden pick inserted near the center comes out clean.
Cool on a wire rack.
For sauce, combine brown sugar, flour and salt in a saucepan.
Stir in water and butter; bring to a boil over medium heat.
Boil for 3 minutes, stirring constantly.
Remove from the heat; stir in vanilla.
Cut cake into squares and serve with warm sauce.